Easy Recipe
Moroccan Bread - All-Purpose Flour – Lukewarm Water – Active Dried Yeast – Sugar – Extra Virgin Olive Oil – Salt
In a small bowl, whisk warm water, yeast, and sugar to make the yeast mixture for the Moroccan Bread.
1
Cover the bowl with the yeast mixture and allow it to rest for 5 minutes for the yeast to bloom.
2
Combine the dry Moroccan Bread batter ingredients in the bowl of a large stand mixer.
3
Pour the yeast mixture and olive oil into the bowl of the stand mixer and, using the dough hook attachment or a wooden spoon, beat for 2 minutes on low speed.
4
If too dry, add a splash of water to bring the ingredients into a dough that unsticks from the bottom of the bowl.
5
Slightly flour a work surface with flour and semolina, place the dough on the surface and knead with lighted floured hands for 5 minutes.
6
Divide the Moroccan Bread dough into two even balls with a sharp kitchen knife or with a dough tool.
7
Sprinkle a dust of semolina flour on top of the Moroccan Bread dough balls and press gently to stick the semolina to the dough.
8
Place each dough ball on the tray with about a hand of space between each so they don't touch each other as they rise. Cover the tray with plastic wrap and seal it airtight.
9
Preheat the oven to 435°F (225°F). Prick the bread rolls with a fork in a few places on the top of the bread. Bake on the center rack for 15-20 minutes.
10
SERVINGS
TIME
Serving: 1 bread Makes: 2 Khobz
Prep: 10 Minutes Cook: 20 Minutes